Cooked Goose?

[Beeherder]

No that's not a metaphor.

This year my 4H teenager acquaintances raised some heirloom turkeys, ducks and geese. The two turkeys and a duck came with skin on and so far one of the turkeys was very tasty but now the question is what to do with the goose which has been skinned. They were all nicely packaged in seal-a-meal plastics and frozen fresh. Last night i took the goose out of the freezer thinking of braising it today in some kind of water bath or steam bath.

Your thoughts on seasonings and cooking methods are welcomed and solicited.

[Dame]

I like goose and used to cook it regularly when it was less pricy at the store.  The ones I cooked were rather fat (I think that is standard for geese) so it was cooked on a rack in a covered roasting pan.

When cooked I would de-bone and place the meat on a platter. And the easy way was: heat a package of frozen peach daquarie (sp?) concentrate in a Pyrex measuring cup in the microwave un-deluted and pour over the goose meat.  Cover with the roaster lid for 10 minutes for the flavours to mingle and serve. 

[Beeherder]

Well, my goose is cooked 

Figured cooking a skinless poultry would be like cooking skinned anything else like rabbit for example. So used a variation on braised rabbit recipe that went like this:

brine the cut up partially deboned bird for 36 hours
dry then dredge in seasoned flour, dip in scrambled egg
fry in the deep thick bottom stew pot in coconut oil until browned then removed to a plate while
sauteed 2 cups thin sliced onion and 4 diced cloves garlic in the remaining oil until clear using the pan fond ,
add 2 cups chicken broth, sprinkle of thyme, return the meat to the pan and simmer for 30 minutes
remove the meat to serving plate
thicken 1/4 cup broth with some flour poured into the stew pot and stirred continuously until thickened gravy

it worked

[Dame]

Well good, glad to here that. I can't see me doing that much work. 

[Lady Lilya]

My first thought was to make sausage.